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Home Economics Questions Complete

The document consists of objective and theory questions related to home economics, focusing on food hygiene, safety, and nutrition. It includes multiple-choice questions on topics such as food spoilage, contamination, and dietary recommendations, as well as open-ended questions requiring explanations and descriptions. The content is aimed at assessing knowledge in food handling, safety practices, and nutritional guidelines.

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ameebell25
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204 views5 pages

Home Economics Questions Complete

The document consists of objective and theory questions related to home economics, focusing on food hygiene, safety, and nutrition. It includes multiple-choice questions on topics such as food spoilage, contamination, and dietary recommendations, as well as open-ended questions requiring explanations and descriptions. The content is aimed at assessing knowledge in food handling, safety practices, and nutritional guidelines.

Uploaded by

ameebell25
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Home Economics: Objective and Theory Questions

Objective Questions
1. Food Hygiene makes food:
(a) Difficult to eat (b) Safe to eat (c) Unavailable in the market (d) Costly

2. Which of the following is not a reason for healthy food handling?


(a) To save lives (b) To preserve food quality (c) To increase food quantity (d) To
prevent food contamination

3. Which of the following is not a way of handling food safely?


(a) Washing hands before and after eating (b) Cooking food thoroughly (c) Using cracked
dishes for serving food (d) Keeping the kitchen clean

4. Food poisoning is caused by:


(a) Consuming raw food (b) Consuming contaminated food (c) Consuming vegetables (d)
Cooking food thoroughly

5. A sensory sign of food spoilage is:


(a) Pleasant aroma (b) Unpleasant taste (c) Bright color (d) Firm texture

6. The process of preventing harmful bacteria from growing on food is called:


(a) Food sanitation (b) Food hygiene (c) Food packaging (d) Food poisoning

7. Which of the following is a source of food contamination?


(a) Clean water (b) Sewage (c) Proper storage (d) Refrigeration

8. What is the term for foodborne illness caused by eating contaminated food?
(a) Food security (b) Food poisoning (c) Food preservation (d) Food hygiene

9. Which of the following microorganisms causes food spoilage?


(a) Yeast (b) Bacteria (c) Virus (d) All of the above
10. What is an example of a food allergen?
(a) Water (b) Salt (c) Peanuts (d) Sugar

11. Food spoilage is primarily caused by:


(a) Cooking at high temperatures (b) Micro-organisms (c) Proper food storage (d) Use of
preservatives

12. The natural souring of milk is mainly due to:


(a) Moulds (b) Yeast (c) Fungi (d) Bacteria

13. Poor food handling and storage can lead to food:


(a) Preservation (b) Poisoning (c) Packaging (d) Processing

14. The agency responsible for food safety in Nigeria is:


(a) WHO (b) FAO (c) NAFDAC (d) FRSC

15. The best way to store perishable food items is by:


(a) Leaving them at room temperature (b) Freezing or refrigerating them (c) Keeping
them in plastic bags (d) Storing them in cupboards

16. Which of the following is not a characteristic of quality food?


(a) Appetizing (b) Unwholesome (c) Attractive (d) Nutritious

17. The last course of a meal is called:


(a) Appetizer (b) Dessert (c) Main dish (d) Snack

18. The best source of Vitamin C is:


(a) Milk (b) Fruits and vegetables (c) Meat (d) Bread

19. The recommended diet for an invalid is:


(a) Fried foods (b) Light and easily digestible meals (c) Alcoholic beverages (d) Spicy
food

20. One of the following is not a factor affecting meal planning:


(a) Food in season (b) Weather conditions (c) Family needs (d) Color of the plate
21. Foods that require refrigeration include:
(a) Canned beans (b) Fresh milk (c) Dry rice (d) Packaged biscuits

22. A convalescent person needs a diet rich in:


(a) Fats and oils (b) Proteins and vitamins (c) Alcohol (d) Processed foods

23. Which of these is a vegetarian meal?


(a) Rice and egg stew (b) Chicken soup (c) Beef pie (d) Fish sauce

24. The most suitable method of cooking meals for invalids is:
(a) Baking (b) Frying (c) Grilling (d) Steaming

25. One of the following is not a function of food:


(a) Provides nutrients (b) Causes diseases (c) Regulates body processes (d) Gives
energy

26. What is an example of a carbohydrate-rich food?


(a) Meat (b) Rice (c) Fish (d) Eggs

27. The term used for food that lacks essential nutrients is:
(a) Balanced diet (b) Junk food (c) Processed food (d) Health food

28. Which vitamin is essential for strong bones?


(a) Vitamin A (b) Vitamin B (c) Vitamin C (d) Vitamin D

29. What is the best diet recommendation for a pregnant woman?


(a) High-protein and vitamin-rich foods (b) High-fat and sugary foods (c) Processed food
and sodas (d) Alcoholic beverages

30. The safest way to defrost frozen food is by:


(a) Leaving it on the kitchen counter (b) Placing it in warm water (c) Keeping it in the
refrigerator overnight (d) Microwaving it for a long period

31. What is the best method of cooking vegetables to retain nutrients?


(a) Boiling (b) Frying (c) Steaming (d) Roasting
32. An overweight person should eat:
(a) Fried foods (b) Large portions of fatty foods (c) Low-calorie and fiber-rich foods (d)
Sugary snacks

33. What is the most important nutrient for energy?


(a) Protein (b) Carbohydrates (c) Water (d) Fats

34. Which of the following is not an example of packaged food?


(a) Sardines (b) Instant noodles (c) Fresh vegetables (d) Canned beans

35. What is the process of preserving food by removing moisture?


(a) Freezing (b) Drying (c) Canning (d) Boiling

36. How can foodborne diseases be prevented?


(a) Maintaining good hygiene (b) Storing food improperly (c) Consuming expired food
(d) Leaving food uncovered

37. Which nutrient helps in muscle building?


(a) Vitamins (b) Carbohydrates (c) Proteins (d) Minerals

38. What is an essential source of protein for vegetarians?


(a) Meat (b) Beans (c) Fish (d) Chicken

39. What is a mixed diet?


(a) A meal containing one type of food (b) A meal that contains a variety of food nutrients
(c) Only fruit and vegetables (d) A meal with only protein

40. What is the term for a meal that contains all food nutrients in the right proportion?
(a) Mixed diet (b) Balanced diet (c) Junk food (d) Processed food

Theory Questions
1. Explain the meaning of food hygiene.

2. List five sources of food poisoning and contamination.

3. Describe the process of food packaging and its importance.

4. Outline the differences between snacks and main meals.


5. Explain the effects of moist and dry heat on food nutrients.

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